This graham cracker recipe is the perfect dipper for all your favorite dessert dips! Slightly sweet and full of cinnamon and brown sugar flavors, these have everything you’ve ever loved about ...

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2. Break graham cracker sheet into two squares. Top one square with filling, and gently top with the other square. 3. Freeze until solid, about 1 hour.

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Using a knife or fluted pastry cutter, trim edges, then cut in 3-inch squares. Transfer to baking pans, leaving a little space between crackers. Repeat with remaining dough. Freeze 15 minutes. 3.

In a large bowl, mix graham cracker crumbs, sugar and butter together. Divide the mixture evenly into 10 cups of a muffin tin (about one-quarter cup scoopfuls).